Ingredients
- 1 1/2 cups cooked lobster meat cut into 1” chunks (can use cooked langostinos, shrimp or crab in place of lobster)
- 1 teaspoon butter, unsalted
- 3 tablespoon crème fraiche (can use full fat sour cream or greek yogurt in place)
- 2 teaspoon mayo *optional
- 1/2 teaspoon lemon juice
- 1 teaspoon tarragon
- 1 teaspoon chives
- 1/2 tablespoon finely chopped shallot
- 1 tablespoon finely chopped celery
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 2 brioche rolls
- 2–3 tablespoon melted butter, unsalted
Instructions
- In a bowl combine the crème fraiche, mayo (if using), tarragon, chives, shallot, celery, sea salt, white pepper and cayenne.
- Mix to combine.
- Heat up a griddle pan or skillet over medium heat.
- Split the brioche rolls in half and brush each cut side with the melted butter.
- Place the rolls buttered side down until golden brown. ~3-5 minutes.
- Remove from the heat and set aside.
- In a pan over medium heat melt 1 teaspoon of butter.
- When the butter begins to foam add in the lobster and lemon juice.
- Gently toss around just to coat and warm up – no more than 30 seconds.
- Using a slotted spoon scoop the lobster out of the pan leaving juice behind.
- Add the warm lobster to the cream mixture and gently mix.
- Stuff the rolls with 1/2 the lobster mixture in each.
- Serve immediately.
